Radicchio (pronounced ra-dee-kee-yo) is a leafy Italian vegetable mostly available in the fall seasons. It’s a bit spicy and if not cooked with sweet ingredients, can turn out a little on the bitter side. If you buy mixed salad greens, especially the organic kinds, you may not even know that small pieces of radicchio are often included.
radicchio by salsachica on www.sxc.hu.com I personally love radicchio and after perusing hundreds of cookbooks, I’ve discovered that it’s used in many farm-to-table recipes in France as well as Italy. I’d never baked with it until making this recipe, loosely based off of  a suggestion by Lidia Bastianich in her book, Lidia’s Italy.

I hope you’ll try this dish, especially if you’ve never had radicchio before. It goes nicely with Simple Steak and a side of potatoes any way you like them. Best of all, it doesn’t take long to prepare and serve.

Baked Radicchio


2 large heads of radicchio, cleaned and cut long ways

2 TB. plus 1/8 cup extra virgin olive oil

1 yellow onion, cut into long, thin strips

2 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

salt and pepper, to taste

1/4 cup balsamic vinegar

3 Tb. water


  1. Preheat oven to 400°.
  2. Wash and trim radicchio. Cut into long strips, dry and set aside.
  3. In a shallow pan heat 2 Tb. olive oil and sauté onion, then garlic.
  4. Into a deep, large, rectangualar baking dish place one layer of radicchio. Add some of the onion & garlic mixture, a little parmesan, extra virgin olive oil, salt and pepper. Continue to layer with radicchio, parmesan, olive oil and salt/pepper.
  5. Pour vinegar and water over the top and mix into the dish. Cover and bake for 20 minutes.

Bismillah and Buon Appetito!

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